STRAWBERRY AND PISTACHIO ICE-CREAM WITH HONEY RIPPLE
1 punnet of strawberries
quarter cup sugar
1 and a half cup of cream
1 can of condensed milk
1 can of chilled ideal milk
Take a punnet of strawberries, quarter it and add to a saucepan with approximately a quarter cup sugar. (you can use less if you don’t have such a sweet tooth)
Bring to the boil and boil without stirring for about 8 minutes.
Blend smooth and set aside.
Mix 1 and a half cup of cream and a can of condensed milk.
Beat a can of chilled ideal milk until thick and frothy and add to the cream.
Fold in the strawberry syrup.
Freeze about 2 hours.
Add a handful of chopped nuts and mix through.
Drizzle honey and ripple it lightly.
Sprinkle some extra nuts over and return to the freezer.
Photo: Natacha Visagie